Improvement in toe manufacture op sugar



naar sarai "unirti )lilith To all whom 'it may concern .u

`JUAN POY, OF HAVANA, ISLANDOF CUBA.

Lezers Patent No. 102,969, amd May 1o, 1ero.

. IMRQVEMENTIN 'ma MANUFACTURE or' suc-AR.

The` Schedule referred to lutherse Letters Patent and making part ol the same.

Beit `known that I, JUAN Pour, ofthe city'of Havana, `in the Island of Cuba, have invented a new and useful Improvement in the Manufacture. of Sugar; and I do hereby declare that the following is. a iilll and exact description thereof.

This invention relates to a new process in the manufacture of sugar fromsugar-cane and employing in its chemical elaboration carbonio acid.-

.Carbonio acid has been successfully used in processes of making sugar'from` the'juice of beet, and numerous attempts have been madeA during many years, by different persons and in dierent countries,

` to adapt carbonio acid to or utilize it in the treatment ofthe juice of sugarcane,but,' so far as my knowledge` extends, all such attempts `have proved unsuccessful.

`Edward Beanes,`Esq.,abo`ut six years ago, made numerous experiments to thateffect, givingthem up at last-in despair, considering it impossible to obtain such result, on account, he said, of the `abundance of acetic acid that predominatesiu the juice of sugarcane afterit has passedv through the mills, and

which, in his opinion, does not occur in the juice of beet 7 .I myself, inthe `year 1864, made a number of experiments on alarge scale `and with as little success as Mr. Beanes. l I

About the same time, M. Maigret, a distinguished chemist, made,on` my sugar plantation', a`series of experiments, the result of which was a complete fail- Before and after theyeary`1864, Messrs. -Perriei i and Pozzos, oo ujointly-with the house of Cay '8a Q00., practiced, in Paris, numberless experiments upon cane procured fromSpainand Algeirs. Thev results were all unsuccessful. 1V y l l Not being ableto account for such constant-"failures, they `attributed it to vthe quality of the cane. Under `that impression, they sent to the island of Guadaloupe aperson fully competent in every respect for their purpose, and though he used his ut' most abilities to satisfy the aspirations of l 1is-.em

r and o f allsubsequentattempts until now.

The inventionaI claim consists: in warming the juice ofthe cane, throwing into it a jet of carbonio acid, whilst introducing at` the same time `carbonate of lime, preventing, bythis simultaneous 4introduction oi lime and carbonicacid, the formation of 'tri-basic saccharates of li|n'e, \vhich are very difficult to rey duce.

The proportions of carbonate of lime and carbonicacid vary according to circumstances, as cane grown in certain lands, and at, certain seasons, requires different proportions, easily ascertained by practical men. o

My invention consisting merely iu the application of chemical ingredients, itis unnecessary to accompany drawings or models of any apparatus, as the same may be applied to the clarification of the juice of cane-sugar as arein use at present'in all manufac-` tures of beet-sugar.

The advantage of my invention' is the successful application to the manufacture of cane-sugar of such a harmless and powerful agentas oarbbnic acid, greatly simplifying, by its means, the complicated manpulal tions now in use to-obtain first quality sugar from the cane.

-Econorny'of labor and increase of produce have made, for many years, the application of this process` a great desideratum to be obtained.

vI .have gained this desirable object, for, -by means of a processl entirely new in its application, the single anddouble carbonization (in French carbonatation7) of the saccharine juices, deemed until now v Aimpossible, have become at last a positive reality.

.The chemical agent, the carbonio acid, is of course the same as employed in the clarification of the juice of the beet, but inefticaoious, as it had always proved to be prior' to my invention, (when applied tol theA juice of sugar-cane,) it can, by my process, be employed with the same advantages as attend its use in processes of treating the juice of beet. j

--The great benefit that might have Vbeen derived from the use of carbonio acid vin the clarilcation of `cane sugar has always been universally acknowledged, but of what importance could that fact be to sugar planters as long as its application to sugar-caneowas thought impossible, and if, notwithstanding the length of time that had elapsed sincewthe iirst vdiscovery of Rousseau, no one had been able to put it in practice, until my recent discovery;

To enable those skilled vto fully comprehend and practice my invention, I need only explain thatI first introduced into the cane-juice, while heated to a temperature of about SOO to 90, (centigrade,) a jet of carbonio acid, eii'ecting a complete saturation.

I continue this operation, adding at the` same time to thejuice a quantity of lime-water, about double what would be necessary for the saturation of the acids originallyrcontained in the piece, and finish the carbonizaticn as soon aspthe juice shall have become neuter. I then increase the temperature of the material and keep it at a boiling point for some minutes, in order to coagulate the substances that otherwise might remain in combination with the juice and to eliminate the carbonio acid that has combined with the lime, when the usual repose decantation of the juice and filtration follow.

The attendant should observe the material every day, and when, rom the great density of the juice,

tri-basic saccharates of lime are formed, water must be added to the juice to counteract this difficulty.

Having so explained my new process that oneskilled in the manufacture of sugar will readily comprehend Witnesses:

Jos. S. SPRINGER, Jos. Runen. 

